Egg Orsini by Laurent Mariotte

Ingredients

For 4 servings

• •2 2 eggs
• •2 c. à soupe 2 tablespoons of grated parmesan
• •300 g 300 g spinach
• •1 gousse 1 clove of garlic
• •20 g 20 g butter
• •salt and pepper

Method

1. 1.Preheat the oven to 210°C with ventilated grill.
2. 2.Peel, wash and drain spinach.
3. 3.Melt the butter in a pan and add the peeled garlic split in half. When sparkling, add spinach, season and cook for 2 to 3 minutes. Spread the spinach in four ramekins.
4. 4.Separate the whites from the egg yolks, mount the firm whites with a pinch of salt. Add the grated Parmesan to the Maryse.
5. 5.Place the dome mixture in the ramequins. Make a hole in the middle using an empty shell. Spend the gratin dishes 4 to 5 minutes in the oven. Remove the dishes from the oven and place the egg yolks in the middle of the whites. Return to the oven for 2 minutes and serve them very hot.